Kvass and mead

Twice I made kvass according to Lyulek's recipe:here
The first time I forgot to put the raisins, and there were no rye rusks. The second time, everything was as per the recipe, only I added gruel from the first kvass. Both times turned out great, just different in taste. The second one is more powerful and my men liked it better. But a friend came and she liked the first one more - it is more gentle. Lyulek thanks for the recipe!

[lga,]

lga,, I'm glad that I liked the recipe.

My husband and I like it more vigorously (It is interesting to measure the "degree" of this kvass).

And my son prefers the first option, but sweeter

Lyulek And if instead of yeast or grape sourdough I put 200 g of self-leavening dough 5-day aging - can I do this or not?

Lyulek And if instead of yeast or grape sourdough I put 200 g of self-leavening dough 5-day aging - can I do this or not?

I think the effect will be the same as with yeast or sourdough.

Girls, I'm here with sourdough. I poured boiling water over rye crackers, sugar there, they swelled, all the way, and then I got overwhelmed. I blended them ... There is a bit of yeast in this porridge, and so it wanders. Well, I understand that I’m well off. Who is my doctor? The question is when is the resulting sourdough to be considered ready? Recommendations "in two or three days" confuse me, as the heat is terrible. This liquid is permeated with bubbles, you put your ear - you can hear how it lives. And what are the criteria when you can put it into kvass?

So just start up.

I discovered leavened kvass for myself (thanks to Lilechka!). The smell of yeast is still the same

was, and on rye leaven, excellent kvass.

[himichka]

himichka, what, it is not necessary to wait until this leaven ripens?

[himichka]

himichka, what, it is not necessary to wait until this leaven ripens?

Well, if he wanders with might and main, why wait?

[Cradle]

And I'm already completely confused. At first I did it according to Tortyzhka. In a 4 liter saucepan, 40 grams of malt. When cooled down + 270 grams of sugar + 15 grams of compressed yeast.

Then I wondered why sugar later, and not first? It dissolves faster in boiling water ... I began to add sugar immediately. But it seems to me that the kvass has become less sweet.

Well, then I read the recipe Cradle, but I have no rye bread.

In short. For an hour I fill it like this: 40 grams of malt + 60 grams of rye flour + 100 grams of the remnants of the past malt from the refrigerator. When it cools down, add 270 grams of sugar + 15 grams of yeast. Ferment, add raisins to the refrigerator.

Well, I wrote this treatise on the topic: "Is everything reasonable there?"

Ferment, add raisins to the refrigerator.

Hairpin, if you add raisins right away (according to the Lyulek recipe), and not before putting them in the refrigerator, then the fermentation process goes faster and, personally, I liked it more.

And I did not like the first kvass with yeast, the mash is natural, the second on the lees is nothing, then I poured it out. And delicious on sourdough ...

[Khimichka]

Khimichka, is it waabsche without adding malt? Only on that gruel from the fridge?

And I can't guess a little with condition. It is not worth it in the warmth, there is not enough sourness, then it will end. But in general, the process has begun. Already put on stream. We must also try to tint with a scorch.

Caneshna with malt, gives flavor and color ...

And I can't guess a little with condition. It is not worth it in the warmth, there is not enough sourness, then it will cease. But in general, the process has begun. Already put on stream. We must also try to tint with a scorch.

Tanya, you have to guess this with sugar. And now he wanders with me for a day, it turns out what we need

[SIROVETS.]

But I do not recognize kvass with yeast. Some kind of mash turns out.

I do SIROVETS.
When I was still very little, I remember that in my aunt's village (when there were still collective farms), there was a large saucepan with a soror in the entryway. Only pieces of rye bread floated on top of it. My aunt baked bread herself in the oven. And whoever wants to drink from the Syrovo, takes a scoop, rakes off pieces of bread, scoops up kvass and relishes his thirst.

So it means:
First, I make a sourdough: I put rye bread in half a liter jar and fill it with water to the top. I put a plate under the jar. Somewhere in a day from this jar the "hat" of the fermented bread will fall out.
I take this sourdough from about a half-liter jar to a three-liter jar. I add 2 tbsp. l sugar, 2 slices fresh rye bread and 1 slice well burnt (for color) or brew 1/2 tsp malt. (a little more is possible). I fill it with water, cover it with a lid and set it to ferment.
After a day and a half after straining, you can drink.
We do the next portion like this: leave 2 slices of sourdough bread + 2- 3 slices of rye bread and, for color, a slice of toasted bread or malt, sugar. Fill with water and leave to ferment.
The taste is not a slightly carbonated drink, which perfectly quenches thirst. And no yeast.

This is how the kvass looks (boils) after 12 hours:

[Zhivchik]

Zhivchik Then why is your syrovets wandering around? Yeast too, only wild.

By the way, I got the desired taste of kvass. It turns out that the brewed malt only needed to be added.

.... the brewed malt only needed to be added.

If for color, then I brewed and added. But if for taste, it must be brewed and wrapped in a towel (this is what I do in the absence of a thermos) and let stand warm, they say "saccharified" in this way.

And how to find out when the kvass fermented?

Yesterday Ato set to ferment (yeast, crackers, sugar, water) and now it smells like beer more ...

And what is the correct way to use the "gruel" in the future (what will remain after chipping)?

[Copok @]

Copok @, if it smells like mash, it's time to start up! Perhaps the first batch will not turn out too tasty, but in the future you will learn to understand it. About the "gruel". Throw out a part, and "feed" the rest with sugar, breadcrumbs, add water and leave to ferment for a day (sometimes less, in the heat the process goes faster, taste it!).

It is interesting that in the subject of the yogurt maker, many who live in Kiev, and in Ukraine, use the ferments of the Institute of Milk and Meat, but did no one buy there a ferment for VIVO kvass? To be honest, I was even more interested in kvass, and then all the rest of their products.
Here it is written about him:
🔗

Before that, I had never made kvass, I tried home-made kvass with yeast a long time ago with a friend, I could smell them very much, but I don't like it, there was no such smell in barrel kvass. I know very well what mash is and how it looks, they did their own production in the 90s, so I didn't want it to be felt in kvass. But after this year in Kiev it was forbidden to sell it from barrels, but only in bottles with preservatives, I decided on homemade production.
I did everything according to the instructions from a half loaf of Borodinsky or Belorussky, grilled them in the microwave until bread crumbs (I had not turned on the oven for a couple of months), then along with sugar, put less than a glass on a 5-liter pan and pour raisins with boiling water 1-1.5 liters, add cold water to the top and wait until it cools down to 30-35 grams, then pour this sourdough and it begins to ferment. After a day or even 16 hours, I filter and leave the wort (part of the kvass with rusks) and the next time I put this sourdough. The first time, like everyone else, is thin and sweet, and then it gets better and better.
I store bottles with kvass in the zero chamber of the refrigerator, as I read, in a horizontal form.
Here is such a successful undertaking for me!

I just learned about it from you, I will have to look and try.

It is interesting that in the subject of the yogurt maker, many who live in Kiev, and in Ukraine, use the ferments of the Institute of Milk and Meat, but did no one buy there a ferment for VIVO kvass?

It would be interesting to know the composition of this leaven.

I just learned about her from you

Maybe this is their new product, but the site goes under No. 1, and then milk

It would be interesting to know the composition of this leaven.

When I take something from them I will ask, if this is not classified information, of course

And here there is a girl - kipitka, their official distributor, you can try her if she knows.

[rusja]

I made kvass from Lyulek, according to this recipe herehttps: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=85&topic=4500.0
The first time tasted a little bitter, but we drank nothing. In the same leaven that was left, I added water of raisins and crackers (I did not add yeast any more). And the kvass turned out to be the same !! Delicious. Thank you!
rusja Thank you for saying about this sourdough, for yoghurts I take from them, and I didn't even look at the site, I'm just planning to make a purchase, I need to try kvass.

And I make kvass with sourdough. First, it takes two days to prepare the starter culture, and then the yield = 3 liters of kvass per day.
It is important to keep track of the amount of leaven, it should be no more than "2 fingers" at the bottom. Pour out the excess.

Hello again!
And if there is your ready-made rye sourdough or "Eternal" from Luca, then also "2 fingers" at the bottom?
And another question, how does the amount of leaven depend on its degree of ripeness?
Maybe the question will seem childish to someone - I'm sorry - I'm a beginner.

[Zhivchik]

So it means:
First, I make a sourdough: I put rye bread in half a liter jar and fill it with water to the top. I put a plate under the jar. Somewhere in a day from this jar the "hat" of the fermented bread will fall out.
I take this sourdough from about a half-liter jar to a three-liter jar. I add 2 tbsp. l sugar, 2 slices fresh rye bread and 1 slice well burnt (for color) or brew 1/2 tsp malt. (a little more is possible). I fill it with water, cover it with a lid and set it to ferment.
After a day and a half after straining, you can drink.
We do the next portion like this: leave 2 slices of sourdough bread + 2- 3 slices of rye bread and, for color, a slice of toasted bread or malt, sugar. Fill with water and leave to ferment.
The taste is not a slightly carbonated drink, which perfectly quenches thirst. And no yeast.

Zhivchik, I used to cook kvass like that too. Only he was normal, not carbonated.
And the leaven of their bread slices can calmly live in the refrigerator for several months, nothing happens to it.
Great recipe! Thank you for reminding me, I'll put it tomorrow!

[Zhivchik]

Zhivchik, I used to cook kvass like that too. Only it was normal, not carbonated.
And the leaven of their bread slices can calmly live in the refrigerator for several months, nothing happens to it.
Great recipe! Thank you for reminding me, I'll deliver it tomorrow!

This year I want to put some raisins in kvass. I think the drink will be more carbonated.

[Delicious homemade kvass]

Delicious homemade kvass
- 3 liters of water (temperature approximately 25-30 ° C);
- 1 cup of sugar;
- 1 tablespoon of liquid rye malt extract;
- 1 teaspoon (no slide) dry yeast;
- 0.5-1 teaspoon of citric acid;
- Raisins.
To prepare this kvass, take 3 liters of water with a temperature of about 25-30 ° C, add rye malt extract, sugar and citric acid. Stir the contents thoroughly until the sugar, citric acid and malt extract dissolve well in the water. Then add yeast over the surface of the prepared wort. We leave the resulting kvass for fermentation for about 6 hours at room temperature. We pour the resulting kvass into plastic bottles and add 3-4 raisins to each bottle. Leave the bottles with kvass to infuse at room temperature for several hours.After cooling, kvass can already be drunk.
Kvass according to this recipe turns out to be slightly carbonated and refreshing.

Has anyone tried to make kvass on the "VIVO kvass" sourdough? Is it possible then to make a new portion of kvass or a "disposable" bottle on the lees?

[Miss ellen]

Miss ellen
I already wrote in the same topic, a few posts above, that all the past hot summer I made kvass from VIVO precursor, bought it only once, and then left the wort from the finished kvass and re-fermented the kvass with it. But besides the wort, I also added oven-dried crusts of bread (Borodino, Belarusian) and 10-15 raisins, and mostly did it as written in the instructions on their website.

thank you very much and sorry for the carelessness

[Delicious homemade kvass]

Delicious homemade kvass
- 3 liters of water (temperature approximately 25-30 ° C);
- 1 cup of sugar;
- 1 tablespoon of liquid rye malt extract;
- 1 teaspoon (no slide) dry yeast;
- 0.5-1 teaspoon of citric acid;
- Raisins.
To prepare this kvass, take 3 liters of water with a temperature of about 25-30 ° C, add rye malt extract, sugar and citric acid. Stir the contents thoroughly until the sugar, citric acid and malt extract dissolve well in the water. Then add yeast over the surface of the prepared wort. We leave the resulting kvass for fermentation for about 6 hours at room temperature. The resulting kvass is poured into plastic bottles and add 3-4 raisins to each bottle. We leave bottles with kvass to infuse at room temperature for several hours. After cooling, kvass can already be drunk.
Kvass according to this recipe turns out to be slightly carbonated and refreshing.
can you use kvass wort concentrate instead of rye malt?

For those who have never prepared kvass, tell me, should rye bread, wheat-rye bread be suitable?

I still do not understand, did someone try to give rye sourdough instead of yeast, or does it not fit in any way here?

[Lozja]

For those who have never prepared kvass, tell me, should rye bread, wheat-rye bread be suitable?

Wheat-rye is also suitable. Only I don’t know what percentage of rye flour they put in there in the south. And I think that wheat is also of the highest grade.
For example, our Ukrainian Kiev is very suitable, because it contains peeled rye flour and wheat flour of the 2nd grade.

I still do not understand, did someone try to give rye sourdough instead of yeast, or does it not fit in any way here?

Lozja, I make kvass (syrovets) without yeast.

https://Mcooker-enn.tomathouse.com/index.php@
option = com_smf & topic = 4500.0

But this year the leaven for kvass did not want to be made quickly. Then I added the rye sourdough. The effect was immediately visible. The process was going on so actively. I really liked it.

[Lozja]

Lozja, I make kvass (syrovets) without yeast.

But this year the leaven for kvass did not want to be made quickly. Then I added the rye sourdough. The effect was immediately visible. The process went on so actively. I really liked it.

Thanks, let's try!

As usual, I did it first, then I ask: I am making a sourdough for cheese bread, poured home-made rye sourdough bread with water at room temperature, yesterday at 17.00 somewhere. Until nothing ticks and bubbles, just the bread is soaked. Is it because it’s not hot or because I’m stupid and the water should be hot? Or yeast bread? Or pour a couple of spoons of rye sourdough there?
Or just wait longer?

For 3 liters of water, I added 100 grams of rye sourdough, a couple of tablespoons of necessarily brewed malt, and I rarely have bread, and it’s not pure rye, I don’t remember sugar, 3-4 spoons, well, it’s to my taste. Last year, in the heat, I was ready in a day, this one I haven't done yet. The water is slightly warm.
So feel free to add the leaven and it will be: drinks: low alcohol

Wheat and rye is also suitable. Only I don’t know what percentage of rye flour they put there in the south. And I think that wheat is also of the highest grade.
For example, our Ukrainian Kiev is very suitable, because it contains peeled rye flour and wheat flour of the 2nd grade.

If we don't buy bread, which one is better to bake for kvass?

Freesia, I bake either Darnitsky from Fugasca, or peasant from a recipe book for my HP.
For me, any wheat-rye - the one that you bake for yourself - you have chosen your favorite recipe of some kind, right? here on it and bake, just add 1 tbsp of malt. l. brewed with boiling water - there will be gorgeous bread!

here is my favorite bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23890.0 only again, I add malt or brewed dry or 1 tsp to this recipe. liquid - such a yummy!

[rinishek]

rinishek Thank you for responding!
I also like this bread recipe very much. Now I'm ready, I'll try to make kvass!

I will also praise leavened bread. Super!
And also the other day I baked wheat bread from premium flour + leavened leaven and caraway seeds. It turned out tasty and interesting.
Like this
🔗

I also like this bread recipe very much. Now I'm ready, I'll try to make kvass!

oh, Frezichka, make kvass - such a good thing! then there will be bread on this leavened thickening - and this will result in a closed cycle - kvass-bread-kvass

Oh, you didn't talk about that, but I'm here with my loaf ...

[Lozja]

As usual, I did it at first, then I ask: I am making a sourdough for cheese bread, I poured home-made rye bread with sourdough water at room temperature, yesterday at 17.00 somewhere. Until nothing ticks and bubbles, the bread is just soaked. Is it because it’s not hot or because I’m stupid and the water should be hot? Or yeast bread? Or pour a couple of spoons of rye sourdough there?
Or just wait longer?

Lozja, of course add a spoonful of rye sourdough, if any.
This is when the heat is 40 degrees outside. like last year, then yes, this leaven gives a hat for a day. And this year is not so hot, and even colder yesterday, then feel free to add. I poured water at room temperature from under the filter.

For 3 liters of water, I added 100 grams of rye sourdough, a couple of tablespoons of necessarily brewed malt, and I rarely have bread, and it’s not pure rye, I don’t remember sugar, 3-4 spoons, well, this is to taste. Last year, in the heat, I was ready in a day, this one I haven't done yet. The water is slightly warm.

Linenwhy so much malt? I put about 1/5 tbsp. l. I add sugar 2 tbsp. l. true with a slide for 3 liters. jar. If more, then kvass resembles a cloying store in bottles.
This year, too, I have kvass ready for a day.

It is on it, since they did not stock up on birch sap and did not make kvass, this year I make okroshka.
This is the 4th time I have been doing it, but everything is not enough for them ...

[Lozja]

Lozja, of course add a spoonful of rye sourdough, if any.
This is when the heat is 40 degrees outside. like last year, then yes, this leaven gives a hat for a day. And this year is not so hot, and even colder yesterday, then feel free to add. I poured water at room temperature from under the filter.

So she did, 2 tsp. I added a rye starter from the refrigerator and a little hot water, so that it turned out to be a little warm in the jar, like a zvakvask. It seems to start bubbling slowly. Yes, it’s not hot at all yesterday and today, so I’ll leave it until tomorrow.

Runs away! Runs away! How rye sourdough helped! It smells delicious - kvass. Before going to bed, perhaps, it will be necessary to stir up kvass. Such a question: we take half a liter of this leaven and make kvass for 3 liters. Then we make a new kvass from the remnants of kvass, do I understand correctly? But where is this second half liter of leaven? I suppose you need to put another 3-liter bath at once or what?

[Zhivchik]

Zhivchik
A day has passed, and the bread is only soaked, there is no hat. What to do? Wait?

[Freesia]

Runs away! Runs away! How rye sourdough helped! It smells delicious - kvass. Before going to bed, perhaps, it will be necessary to stir up kvass. Such a question: we take half a liter of this leaven and make kvass for 3 liters.Then we make a new kvass from the remnants of kvass, do I understand correctly? But where is this second half liter of leaven? I suppose you need to put another 3-liter bath at once or what?

You see ...
We take this leaven half half a liter jar + necessarily new bread (not sourdough) to a volume of about half a liter. I add everything by eye.
Over time, when the leaven is strong, I literally leave a small crust of sourdough bread and + fresh stale crust.
Girls bake bread on this grill, but unfortunately I throw it away.
Of course, you can make two 3-liter cans, and three. This depends on the number of people using it and the heat. It's getting colder now, so they don't really want to drink. And when it was hot, the son goes to the university and takes a bottle of kvass with him. His friends all like him. And okroshka is already tired of me doing. This kvass is perfect for her. Eat in a day.

A day has passed, and the bread is only soaked, no hat. What to do? Wait?

FreesiaIt's cold outside, that's why it takes so long. Even when it's hot and then I put it in the sun. Do you happen to have rye sourdough? Maybe someone from the girls can ask for a spoonful of leaven? Do you have forum users in the city?
You can also create warm conditions for the sourdough, or make a little rye sourdough and add to the jar. Or wait until it gets warmer outside.
If nothing works at all, then add a drop of yeast.